KR102298748B1 - Method for aging white ginseng and cultured wild ginseng with enhanced ginsenoside content using Makgeolli - Google Patents

Abstract

The present invention relates to a preparing method of aged ginseng with enhanced ginsenoside content comprising the following steps: immersing white ginseng or cultured wild ginseng roots in makgeolli; and taking out the immersed white ginseng or cultured wild ginseng roots and aging the same. The present invention also relates to the aged ginseng with enhanced ginsenoside content prepared by the method.

Description

Method for aging white ginseng and cultured wild ginseng with enhanced ginsenoside content using Makgeolli}

The present invention comprises the steps of (1) ripening a mixture of persimmon leaves, buckwheat sprouts and plum enzyme solution, followed by filtering to prepare a filtrate; (2) immersing the rice in water, then draining the water, and putting it in a steamer to prepare godubap; (3) adding yeast to the godubap prepared in step (2) and aging; (4) preparing makgeolli by adding yeast powder, water, and the filtrate prepared in step (1) to the aged mixture in step (3), mixing, and then aging and filtering; (5) immersing white ginseng or wild ginseng cultured root in the makgeolli prepared in step (4); and (6) a method for producing aged ginseng with enhanced ginsenoside content, characterized in that it comprises the step of taking out the soaked white ginseng or wild ginseng cultured root in step (5) and then aging it. It's about three.

Ginseng ( Panax ginseng CA Meyer) is a perennial semi-shade succulent root plant belonging to the genus Panax of the Araliaceae family. Ginseng includes white ginseng, red ginseng, and Taegeuk ginseng, which are primary processed types that maintain their original shape depending on the processing type. In the root of ginseng, saponins, fat-soluble components, polysaccharides, nitrogen-containing compounds, free sugars, free acids, vitamins, inorganic components, etc. It has been found that ginsenosides have important pharmacological effects among them.

White ginseng is usually fresh ginseng 4 to 6 years old, either peeled or dried naturally without peeling, or dried in hot air at 60°C or lower so that the moisture content is 14% or less. It is called skin white ginseng. White ginseng is divided into straight ginseng, bangok ginseng, and grain ginseng according to the dried form, and the product color is milky white or pale yellow.

Wild ginseng cultured root is a hydroponic (nutrient solution) cultivated (cultured) agricultural product that uses wild ginseng as a parent and tissue culture it in the same way. As an agricultural product produced (cultivated) through cultivation), it is produced by an eco-friendly method that fundamentally excludes harmful ingredients such as pesticides, and has fundamentally different characteristics from ginseng grown in the open field. Cultured wild ginseng roots can be customized to the desired thickness (diameter, thickness) and size by adjusting the culture conditions and culture period, thereby maximizing the utility and utility of cultured wild ginseng roots as a food additive.

Korean Patent No. 1993623 discloses a method for producing aged ginseng, and Korean Patent No. 2074810 discloses a method for producing processed ginseng. It is different from the aging method of wild ginseng cultured root.

The present invention has been derived from the above needs, and an object of the present invention is to increase the pharmacological efficacy of white ginseng or wild ginseng cultured root, while reducing bitterness and enhancing soft taste and flavor, manufacturing makgeolli, immersion and aging, etc. An object of the present invention is to provide a method for producing aged white ginseng or aged wild ginseng cultured root with improved quality and preference by optimizing conditions.

In order to solve the above problems, the present invention comprises the steps of (1) aging a mixture of persimmon leaves, buckwheat sprouts and plum enzyme solution and then filtering it to prepare a filtrate; (2) immersing the rice in water, then draining the water, and putting it in a steamer to prepare godubap; (3) adding yeast to the godubap prepared in step (2) and aging; (4) preparing makgeolli by adding yeast powder, water, and the filtrate prepared in step (1) to the aged mixture in step (3), mixing, and then aging and filtering; (5) immersing white ginseng or wild ginseng cultured root in the makgeolli prepared in step (4); And (6) provides a method for producing aged ginseng with enhanced ginsenoside content, characterized in that it comprises the step of aging after taking out the soaked white ginseng or wild ginseng cultured root in step (5).

In addition, the present invention provides an enhanced ginsenoside content aged ginseng prepared by the above method.

The present invention can be used in health functional food or various fields by increasing the specific ginsenoside content through the fermentation of makgeolli of white ginseng and wild ginseng cultured root, and it is possible to produce high-quality products differentiated from conventional white ginseng and wild ginseng cultured root processed food. is expected to

1 shows a photograph of taking out white ginseng or wild ginseng cultured root immersed in makgeolli and then aging it in a thermo-hygrostat.

In order to achieve the object of the present invention, the present invention

(1) aging a mixture of persimmon leaves, buckwheat sprouts and plum enzyme solution, followed by filtering to prepare a filtrate;

(2) immersing the rice in water, then draining the water, and putting it in a steamer to prepare godubap;

(3) adding yeast to the godubap prepared in step (2) and aging;

(4) preparing makgeolli by adding yeast powder, water, and the filtrate prepared in step (1) to the aged mixture in step (3), mixing, and then aging and filtering;

(5) immersing white ginseng or wild ginseng cultured root in the makgeolli prepared in step (4); and

(6) It provides a method for producing aged ginseng with enhanced ginsenoside content, characterized in that it comprises the step of aging after taking out the soaked white ginseng or wild ginseng cultured root in step (5).

In the method for producing aged ginseng of the present invention, the filtrate of step (1) is preferably a mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7-3.3:1.8-2.2:4.5-5.5, 20- After aging for 1 to 3 months at 30°C, it can be filtered, and more preferably, a mixture of persimmon leaf, buckwheat sprout, and plum enzyme solution in a 3:2:5 weight ratio is aged at 25°C for 2 months and then filtered can be manufactured. In the preliminary experiment, the present inventors found that manufacturing makgeolli using the filtrate prepared in the same manner as described above is better than preparing makgeolli using the filtrate using only a portion of the material or not adding the filtrate in the preliminary experiment. It was possible to further enhance the ginsenoside content.

The plum enzyme solution is preferably mixed with plum and sugar in a weight ratio of 0.8 to 1.2: 0.8 to 1.2, aged at 25 to 30° C. for 1-3 months, and then filtered to prepare, more preferably plum and It can be prepared by mixing sugar in a 1:1 weight ratio, aging it at 25-30° C. for 2 months, and then filtering it.

In addition, in the manufacturing method of aged ginseng of the present invention, the godubap in step (2) is preferably prepared by immersing 0.8 to 1.2 kg of rice in water for 3 to 5 hours, then draining the water, and putting it in a steamer. More preferably, 1 kg of rice is immersed in water for 4 hours and then drained, and it can be prepared by putting it in a steamer. Preparation of godubap under the same conditions as above made it possible to sufficiently gelatinize the starch of the rice, thereby facilitating the aging in the later stage, the ripening stage.

In addition, in the method for producing aged ginseng of the present invention, the step (3) may include adding 45 to 55 g of yeast to godubap and aging it at 20 to 30° C. for 16 to 20 hours, more preferably godubap. You can put 50 g of yeast in the fermented at 25 ℃ for 18 hours. Aging under the above conditions minimized the occurrence of off-flavor and sufficiently expanded the yeast to prepare a mixture suitable for makgeolli production.

In addition, in the method for producing aged ginseng of the present invention, the makgeolli of step (4) is preferably mixed with 450 to 550 g of yeast powder, 1000 to 1400 mL of water and 0.8 to 1.2 L of filtrate in the aged mixture. Then, it can be aged at 25-35°C for 5-7 days and filtered, and more preferably, 500 g of yeast powder, 1200 mL of water, and 1 L of filtrate are added to the aged mixture and mixed at 25-35°C. It can be prepared by aging for 5 to 7 days and filtration. It was possible to prepare makgeolli suitable for ginseng pretreatment that can further improve the ginsenoside content while reducing the bitter taste and having a soft and refreshing taste by aging with the same material types, blending ratio and aging conditions as above. .

In addition, in the method for producing aged ginseng of the present invention, the immersion in step (5) may include immersing white ginseng or wild ginseng cultured root in makgeolli for 20 to 28 hours, more preferably white ginseng. Alternatively, wild ginseng cultured roots can be immersed in makgeolli at 30° C. for 24 hours. Immersion under the same conditions as described above was able to pre-treat ginseng so that the characteristic bitter taste of ginseng was reduced, the flavor was well combined with makgeolli, and the ginsenoside enhancing effect was excellent.

In addition, in the manufacturing method of the aged ginseng of the present invention, the aging in step (6) may preferably be aged at 33 to 40 ° C. for 2 to 8 days, more preferably at 37 ° C. for 3 to 7 days. can be aged. Aging under the above conditions was able to increase the specific ginsenoside content while improving the soft taste and flavor of ginseng.

In addition, in the method for producing aged ginseng of the present invention, the ginsenoside is one or more ginsenosides selected from the group consisting of Rg1, Re, Rf, Rb1, Rg2, Rc, Rb2, Rb3 and Rd when the aged ginseng is aged white ginseng. may be, and when the aged ginseng is aged wild ginseng cultured root, it may be one or more ginsenosides selected from the group consisting of Rg1, Re, Rf, Rg2, Rc, Rd and F2, but is not limited thereto.

In the method for producing aged ginseng of the present invention, when the aged ginseng is aged white ginseng, more specifically,

(1) A mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7~3.3:1.8~2.2:4.5~5.5 is aged at 20~30℃ for 1~3 months and filtered to prepare a filtrate ;

(2) immersing 0.8~1.2 kg of rice in water for 3 to 5 hours, then draining the water, and putting it in a steamer to prepare godubap;

(3) adding 45 to 55 g of yeast to the godubap prepared in step (2) and aging at 20 to 30° C. for 16 to 20 hours;

(4) Add 450 to 550 g of yeast powder, 1000 to 1400 mL of water, and 0.8 to 1.2 L of the filtrate prepared in step (1) to the aged mixture of step (3), mix, and then at 25 to 35° C. Aging for 5-7 days and filtering to prepare makgeolli;

(5) immersing white ginseng in the makgeolli prepared in step (4) at 25-35° C. for 20-28 hours; and

(6) may include the step of taking out the immersed white ginseng in step (5) and then aging it at 33 to 40 ° C for 2 to 8 days,

more specifically

(1) A mixture of persimmon leaves, buckwheat sprouts and plum enzyme solution in a 3:2:5 weight ratio was aged at 25° C. for 2 months and then filtered to prepare a filtrate;

(2) immersing 1 kg of rice in water for 4 hours, then draining the water, and putting it in a steamer to prepare godubap;

(3) adding 50 g of yeast to the godubap prepared in step (2) and aging at 25° C. for 18 hours;

(4) Put 500 g of yeast powder, 1200 mL of water, and 1 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then aged at 30° C. for 6 days, filtered and filtered to make makgeolli preparing a;

(5) immersing white ginseng in the makgeolli prepared in step (4) at 30° C. for 24 hours; and

(6) After taking out the immersed white ginseng in step (5), it can be aged at 37° C. for 3 to 7 days.

In addition, in the method for producing aged ginseng of the present invention, when the aged ginseng is aged wild ginseng cultured root, more specifically,

(1) A mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7~3.3:1.8~2.2:4.5~5.5 is aged at 20~30℃ for 1~3 months and filtered to prepare a filtrate ;

(2) immersing 0.8~1.2 kg of rice in water for 3 to 5 hours, then draining the water, and putting it in a steamer to prepare godubap;

(3) adding 45 to 55 g of yeast to the godubap prepared in step (2) and aging at 20 to 30° C. for 16 to 20 hours;

(4) Add 450 to 550 g of yeast powder, 1000 to 1400 mL of water, and 0.8 to 1.2 L of the filtrate prepared in step (1) to the aged mixture of step (3), mix, and then at 25 to 35° C. Aging for 5-7 days and filtering to prepare makgeolli;

(5) immersing the cultured wild ginseng root in the makgeolli prepared in step (4) at 25-35° C. for 20-28 hours; and

(6) may include the step of taking out the immersed wild ginseng cultured root in step (5) and then aging it at 33-40 ° C. for 6-8 days,

more specifically

(1) A mixture of persimmon leaves, buckwheat sprouts and plum enzyme solution in a 3:2:5 weight ratio was aged at 25° C. for 2 months and then filtered to prepare a filtrate;

(2) immersing 1 kg of rice in water for 4 hours, then draining the water, and putting it in a steamer to prepare godubap;

(3) adding 50 g of yeast to the godubap prepared in step (2) and aging at 25° C. for 18 hours;

(4) Put 500 g of yeast powder, 1200 mL of water, and 1 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then aged at 30° C. for 6 days, filtered and filtered to make makgeolli preparing a;

(5) immersing the cultured wild ginseng root in the makgeolli prepared in step (4) at 30° C. for 24 hours; and

(6) It may include the step of taking out the immersed wild ginseng cultured root in step (5) and then aging it at 37° C. for 7 days.

The present invention also provides an enhanced ginsenoside content aged ginseng prepared by the above method.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Aged white ginseng root

(1) A mixture of persimmon leaf, buckwheat sprout, and plum enzyme solution in a 3:2:5 weight ratio was aged at 25° C. for 2 months and filtered to prepare a filtrate.

(2) 1 kg of non-glutinous rice was immersed in water for 4 hours, drained, and put in a steamer to prepare godubap.

(3) 50 g of yeast (Fresh yeast, Ottogi, Anyang, Korea) was added to the godubap prepared in step (2) and aged at 25° C. for 18 hours.

(4) Put 500 g of yeast powder, 1200 mL of water, and 1 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then aged at 30° C. for 6 days, filtered and filtered to make makgeolli was prepared.

(5) After cutting the main root of white ginseng (body) to 1.5-2.5 cm in size, it was immersed in the makgeolli prepared in step (4) at 30° C. for 24 hours.

(6) After taking out the immersed white ginseng in step (5), it was aged for 7 days at a temperature of 37°C and a humidity of 60% in a thermo-hygrostat.

Preparation Example 2. Aged white ginseng rice

It was prepared by the method of Preparation Example 1, but aged white ginseng rice was prepared using white ginseng semi (fine root) instead of white ginseng main root in step (5).

Preparation Example 3. Aged wild ginseng cultured root

It was prepared by the method of Preparation Example 1, but in step (5), cultured wild ginseng roots were used instead of the main roots of white ginseng to prepare mature wild ginseng roots.

Comparative Example 1. Aged white ginseng root

(1) 1 kg of non-glutinous rice was immersed in water for 4 hours, drained, and put in a steamer to prepare godubap.

(2) 50 g of yeast (Fresh yeast, Ottogi, Anyang, Korea) was added to the godubap prepared in step (1) and aged at 25° C. for 18 hours.

(3) 500 g of yeast powder and 1200 mL of water were added to the aged mixture in step (2), mixed, aged at 30° C. for 6 days, and filtered to prepare makgeolli.

(4) After cutting the main root of white ginseng (body) to 1.5-2.5 cm in size, it was immersed in the makgeolli prepared in step (3) at 30° C. for 24 hours.

(5) After taking out the white ginseng immersed in step (4), it was aged for 7 days at a temperature of 37° C. and a humidity of 60% in a thermo-hygrostat.

Comparative Example 2. Aged white ginseng rice

It was prepared by the method of Comparative Example 1, but aged white ginseng rice was prepared using white ginseng semi (fine root) instead of white ginseng main root in step (4).

Comparative Example 3. Aged wild ginseng cultured root

It was prepared by the method of Comparative Example 1, but in step (4), cultured wild ginseng roots were used instead of white ginseng main roots to prepare mature wild ginseng roots.

1. Method for measuring ginsenoside content

The content analysis of ginsenosides was analyzed by High Performance Liquid Chromatography (HPLC) equipped with UVD (Ultra Visible Detector), the analysis conditions are shown in Table 1 below, and the content calculation formula is as follows.

Ginsenoside content (mg/g) = S × (a×b)/sample amount (g)

S: Individual ginsenoside concentration in the test solution (mg/ml)

a: Total amount of test solution (ml)

b: dilution factor

Ginsenoside analysis conditions equipment HPLC Agilent 1260 series detector DAD detector (203 nm) column Prontosil 120-5-C18-ace-EPS
(4.6 mm×250 mm, 5.0 μm) column temperature 40℃ mobile phase Acetonitrile: D.W. (gradient) flow rate 1.0 ml/min infusion dose 10 μl

Example 1. Ginsenoside content and increase rate (%) before and after ripening of white ginseng main root

The results of comparison of the ginsenoside content before (control) and after ripening of white ginseng main root are shown in Table 2 below. When white ginseng root was aged, ginsenosides were increased overall. The index component content of ginseng should contain more than 0.8 mg/g of ginsenoside Rg1 and Rb1. In addition, the total of 3 and 10 types of ginsenosides was higher in the case of aging for 7 days compared to 3 days of aging.

Content of 10 kinds of ginsenosides before and after ripening of white ginseng main root Ginsenoside types control 3rd day of ripening of white ginseng main roots 7th day of ripening of white ginseng root Content (mg/g) Increase (%) Content (mg/g) Increase (%) Rg1 1.9 3.0 62.7 3.3 78.8 Re 1.1 2.7 150.1 3.8 247.7 Rf 0.5 0.9 72.0 0.9 69.4 Rb1 1.3 3.4 161.0 3.6 172.3 Rg2 0.1 0.2 116.0 0.2 163.5 Rc 0.7 1.3 97.1 1.5 125.3 Rb2 0.5 09 82.2 0.9 79.6 Rb3 0.1 0.2 75.6 0.2 107.3 Rd 0.2 0.4 160.6 0.6 285.6 Rg3 0.0 0.0 0.0 0.0 0.0 3 total
(Rg1+Rb1+Rg3) 3.2 6.4 103.4 6.9 117.5 10 total 6.3 13.1 107.6 15.0 138.4

Example 2. Ginsenoside content and increase rate (%) before and after ripening of white ginseng semi

When white ginseng semi-fermented, the increase rate of ginsenoside was lower than that of white ginseng root compared to before aging (control), but the ginsenoside content was increased overall. In ginsenoside types, Rd showed the highest increase rate, and by aging period, the 3rd and 7th days of aging of the 3 types of ginsenosides showed 43.2% and 86.7%, respectively. The increase rate on the 7th day was 32.8% and 81.2%, respectively, which was higher in the 7th day of aging.

Content of 10 kinds of ginsenosides before and after ripening of white ginseng semi Ginsenoside types control White ginseng semi-ripening day 3 7th day of semi-ripening of white ginseng Content (mg/g) Increase (%) Content (mg/g) Increase (%) Rg1 2.2 3.3 49.3 3.7 68.2 Re 3.8 4.6 19.4 6.0 55.7 Rf 0.8 1.2 51.9 1.4 72.6 Rb1 3.4 4.7 39.2 6.8 98.6 Rg2 0.3 0.4 19.8 0.6 68.0 Rc 2.2 2.8 27.0 4.1 86.3 Rb2 1.6 1.9 21.7 2.8 77.3 Rb3 0.3 0.4 28.6 0.6 98.5 Rd 0.5 0.8 52.5 1.6 190.6 Rg3 0.0 0.0 0.0 0.0 0.0 3 total
(Rg1+Rb1+Rg3) 5.6 8.0 43.2 10.5 86.7 10 total 15.2 20.2 32.8 27.6 81.2

Example 3. Ginsenoside content and increase rate (%) before and after ripening of wild ginseng cultured root

The results of comparing the ginsenoside content before and after ripening wild ginseng cultured root are shown in Table 4 below. As a result, on the 7th day of aging, the contents of Rb1, Rb2 and Rb3 were decreased compared to before aging, and the contents of ginsenosides Rg1, Re, Rf, Rg2, Rc, Rd and F2 were increased. In particular, F2 showed an increase rate of more than 1000% on the 7th day of aging compared to before aging.

Content of 12 kinds of ginsenosides before and after ripening of wild ginseng root Ginsenoside types control 3rd day of ripening of wild ginseng root The 7th day of ripening of wild ginseng root Content (mg/g) Increase (%) Content (mg/g) Increase (%) Rg1 0.5 0.3 -34.8 0.7 30.5 Re 1.4 1.3 -2.7 1.8 28.6 Rf 0.0 0.0 18.8 0.3 576.3 Rb1 2.3 1.0 -54.6 1.3 -45.5 Rg2 0.2 0.2 -0.3 0.3 77.1 Rc 1.2 1.2 1.2 1.7 40.0 Rb2 1.2 0.7 -39.3 1.0 -19.1 Rb3 0.2 0.1 -36.7 0.1 -22.9 Rd 1.6 2.0 26.6 2.9 80.7 F2 0.2 1.6 642.3 2.4 1044.5 Rg3 0.1 0.1 7.5 0.0 - Rk1 0.1 0.0 - 0.0 - 3 total
(Rg1+Rb1+Rg3) 2.9 1.4 -49.8 1.9 -33.0 12 total 8.9 8.6 -3.5 12.3 37.9

Example 4. Sensory evaluation

A sensory evaluation was conducted to compare the palatability of white ginseng main root, white ginseng semi- and wild ginseng cultured root before and after ripening of the Preparation Examples and Comparative Examples. And overall acceptance was evaluated with 1 point when it was very bad and 5 points when it was very good.

sensory evaluation Kinds incense taste overall symbolism white ginseng root Control (before aging) 3.7 3.0 3.2 Preparation Example 1 4.2 4.3 4.2 Comparative Example 1 4.0 3.7 3.8 white ginseng semi Control (before aging) 3.6 2.9 3.0 Preparation 2 4.3 4.5 4.3 Comparative Example 2 3.9 3.8 3.8 wild ginseng cultured root Control (before aging) 3.8 3.3 3.5 Preparation 3 4.6 4.5 4.4 Comparative Example 3 3.9 3.9 3.9

As a result, aged white ginseng and aged wild ginseng cultured root aged with makgeolli as in Preparation Examples showed the highest score, and the control sample before aging showed the lowest score. Therefore, it was confirmed that aging white ginseng and wild ginseng cultured root under the conditions of the preparations could reduce the characteristic bitter taste of ginseng and enhance the soft taste and aroma, thereby enhancing the preference.

Example 5. Sensory evaluation of aged white ginseng and aged wild ginseng cultured root according to the aging period

Sensory evaluation was performed in the same manner as in Example 4 using the prepared aged white ginseng and aged wild ginseng cultured root prepared in the method of Preparation Examples 1, 2, and 3, but with different aging periods in step (6).

Sensory evaluation of aged white ginseng and aged wild ginseng cultured root according to the aging period ripening period incense taste overall symbolism white ginseng root 3 days 4.1 4.0 4.0 7 days 4.2 4.3 4.2 10 days 3.9 3.8 3.9 white ginseng semi 3 days 4.1 4.1 4.1 7 days 4.3 4.5 4.3 10 days 4.0 4.0 4.0 wild ginseng cultured root 3 days 4.3 4.3 4.2 7 days 4.6 4.5 4.4 10 days 4.1 4.0 4.1

As a result of sensory evaluation of aged white ginseng and aged wild ginseng cultured root according to the maturation period, 7 days of aging for all aged ginseng showed the highest score. If the aging is carried out for 10 days, it is judged that it is desirable to carry out the aging within 7 days because the smell of aging is strong and a slight objection is felt.

Claims (6)

delete delete (1) A mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7~3.3:1.8~2.2:4.5~5.5 is aged at 20~30℃ for 1~3 months and filtered to prepare a filtrate ;
(2) immersing 0.8 to 1.2 kg of rice in water for 3 to 5 hours, then draining the water, and putting it in a steamer to prepare godubap;
(3) adding 45 to 55 g of yeast to the godubap prepared in step (2) and aging at 20 to 30° C. for 16 to 20 hours;
(4) Add 450 to 550 g of yeast powder, 1000 to 1400 mL of water, and 0.8 to 1.2 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then at 25 to 35° C. Aging for 5-7 days and filtering to prepare makgeolli;
(5) immersing white ginseng or wild ginseng cultured root in the makgeolli prepared in step (4) at 25-35° C. for 20-28 hours; and
(6) After taking out the immersed white ginseng or wild ginseng cultured root in step (5), aged ginseng with enhanced ginsenoside content, characterized in that it is prepared including the step of aging at 33-40 ° C. for 2-8 days manufacturing method. 4. The method of claim 3,
(1) A mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7~3.3:1.8~2.2:4.5~5.5 is aged at 20~30℃ for 1~3 months and filtered to prepare a filtrate ;
(2) immersing 0.8 to 1.2 kg of rice in water for 3 to 5 hours, then draining the water, and putting it in a steamer to prepare godubap;
(3) adding 45 to 55 g of yeast to the godubap prepared in step (2) and aging at 20 to 30° C. for 16 to 20 hours;
(4) Add 450 to 550 g of yeast powder, 1000 to 1400 mL of water, and 0.8 to 1.2 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then at 25 to 35° C. Aging for 5-7 days and filtering to prepare makgeolli;
(5) immersing white ginseng in the makgeolli prepared in step (4) at 25-35° C. for 20-28 hours; and
(6) Rg1, Re, Rf, Rb1, Rg2, Rc, Rb2, characterized in that it is prepared including the step of taking out the immersed white ginseng in step (5) and then aging it at 33-40° C. for 2-8 days. , Rb3 and Rd A method for producing aged ginseng with an enhanced content of one or more ginsenosides selected from the group consisting of. 4. The method of claim 3,
(1) A mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7~3.3:1.8~2.2:4.5~5.5 is aged at 20~30℃ for 1~3 months and filtered to prepare a filtrate ;
(2) immersing 0.8 to 1.2 kg of rice in water for 3 to 5 hours, then draining the water, and putting it in a steamer to prepare godubap;
(3) adding 45 to 55 g of yeast to the godubap prepared in step (2) and aging at 20 to 30° C. for 16 to 20 hours;
(4) Add 450 to 550 g of yeast powder, 1000 to 1400 mL of water, and 0.8 to 1.2 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then at 25 to 35° C. Aging for 5-7 days and filtering to prepare makgeolli;
(5) immersing the cultured wild ginseng root in the makgeolli prepared in step (4) at 25-35° C. for 20-28 hours; and
(6) Rg1, Re, Rf, Rg2, Rc, Rd and A method for producing aged ginseng with enhanced content of one or more ginsenosides selected from the group consisting of F2. Aged ginseng with enhanced ginsenoside content prepared by the method of any one of claims 3 to 5.

Images